Cut the ends off the zucchini. Using a vegetable peeler, peel the skin off the zucchini. Lay the zucchini flat on a cutting board and using the peeler, cut the zucchini into long, thin slices. Place about 1/2 -1 teaspoon of MaRAWnara onto the end of the zucchini slice. Then, add a about 1/2- 1 teaspoon of RAWcotta Cheese on top of the MaRAWnara and zucchini. Prior to rolling, place piece of bell pepper on RAWcotta. Beginning with the side layered with the MaRAWnara, RAWcotta, and red pepper,roll up completely. Stand up each roll on the flattened end. Lastly, sprinkle/garnish with dried or fresh parsley.

RAWcotta Cheese

1/4cup Macadamia Nuts (raw)

1/2 cup Cashews (raw)

1-2 Tablespoons Bragg Liquid Aminos

1 Tablespoon Lemon Juice

2 Tablespoon Orange Juice

1-2 Tablespoons water (optional)

Add lemon and orange juice and Bragg Liquid Aminos to a food processor. Then, add the cashews and macadamia nuts. Blend until creamy but with slight texture. Add more water, juice or Bragg’s per taste.

Add lemon and orange juice and Bragg Liquid Aminos to a food processor. Then, add the cashews and macadamia nuts. Blend until creamy but with slight texture. Add more water, juice or Bragg’s per taste.

MaRAWnara Sauce

1 cup tomatoes

4-6 sun dried tomatoes, soaked

1/2 teaspoon extra virgin olive oil

1 date, pitted

1 Tablespoon or more basil

1/4 teaspoon sea salt (optional)

1 clove garlic, minced or 1/4-1//2 teaspoon granulated garlic

Add all the ingredients into the food processor and blend until desired consistency. Pour over the pasta and serve.